With thanks to Benuser and particularly Chinacats, who on my first thread the other day told me that before I worried too much about a new knife, I should pour a little bit of love onto my abused but lovely old Sabatier.
So here is a BEFORE/AFTER photograph of what I did, which I am sure is a fairly amateur job, but I am after all an amateur, and a beginner at that.
This was done using a #240 whetstone for about 40 minutes or so, followed by #1000 to clean it up a while.
It is a fine old 8" knife - after reading stuff on here I even weighed it at about 200g, and measured the thickness, at about 2mm.
Still on my quest to find a new knife to replace it with, I am leaning towards a Carbonext, as all advice seems to be that they are a great deal - I am far from decided though, and price of whetstones needed may yet affect my final choice. Tempted by the Inazuma Wa Gyuto or Hattori HD at slightly higher price, love idea of the Hattori FH but price just too high for me I think as first J knife. Might also have to settle for the Fujiwara FKM.
As I already have a #240/#1000 stone [GF's old Global with the #1000 side barely used] should I just buy myself a finer grade stone? Or should I get a finer combi stone? Not sure how fine I need, or what incerements should be. What I have learned is that the #1000 is the rough start option, rather than the "fine finish" I had thought it was !
Three options I have seen are:-
1. 3000/8000 http://www.richmondcookshop.co.uk/pr...kla0fdp0lja5s6
2. 3000 http://www.ebay.co.uk/itm/TANAKAYA-S...item35c1cdbfe5
3. the 6000 from here: http://japanesechefsknife.com/WhetStonesForSale.html
One last thing - I was fairly settled on a 210mm knife, but many posts here are making me think I need a 240mm as almost every other post seems to say "i need a longer Gyuto". Do you all think I will regret the shorter knife?
Thanks again to CC and B!